Disclaimer : Tim Luck Luck, East Street, Pune menu is either collected from the restaurant or received through an e-mail. The dishes and their prices mentioned on the menu might change. Please confirm the prices before reserving the table at the restaurant. EazyDiner owns a copyright of the menu images displayed on the app/website. Patrons are allowed to download these images; however, any commercial use is strictly prohibited.
For many of you who are new, would think is a dingy and dark place? It is not, it is just the vibe that will take you to Punjab. You will see the olden style khatiya seating that covers half of the space and the other half is rather a contemporary table and chair seating. The restaurant has a really great fee-Punjabi factor to it and that is what is more loveable than anything else. The hospitality, the service and everything else from start to end it total Punjabi and very warm and kind. This restaurant makes the most authentic 'Sarson Da Saag'. Make sure you are here in winters one night and enjoying the warmth of a fine 'Sarson da Saag with Makke di Rotti' drenched in white butter. It is the best rendition simply because there is no any sort of mixing to the sarson which is ideally given to add some more substance and flavour. The complete menu is inspired by Punjabi dishes and a rather spicy twist on them which even makes them Mughlai of sorts. We love the 'Amritsari Fish Tikka' and a whole lot of other dishes from the appetizers menu and the mains is no different. The variety is quite literally massive, each gravy is finished either with Mustard, Tomato or Onion Gravy or the classy Spinach Gravy. Few of the dishes include alcohol in the cooking, like the 'Jhinga Bhi Peeta Hai', is their version of prawns cooked with orange flavoured vodka and some secret spices they call it. It is nice and properly drunk we would say, the flavour of some citrus from the orange pairs well with those prawns. For vegetarians, the ‘Khatte Pyaaz Da Paneer’ is something nice and new, it is served with onions which are macerated in vinegar and kept for a week long. That imparts some great tartness to the dish. The kulfis are nicely made and very well reduced so you get the nice and creamy after effect on the palate, while it’s not too sweet. ‘Gulab Jamun Angarey’ is the dessert that is classic but it gives an edge over the others, with that rum flambéed goodness. The other classic desserts include the seasonal ‘Gaajar ka Halwa’, ‘Phirni’ and ‘Kesari Kheer’ which taste quite nice too.
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